Hearty ham hock and bean stew recipe
The weather is cooling, it’s time for some hearty ham hock and bean stew
Now that we’re in late autumn and the weather is starting to give us glimpses of winter chill, it’s time for the slow cookers, stews and soups to come back out. Not only are they hearty winter menu items sure to satisfy the hungriest appetite, stews and soups are often one-pot dishes that create minimal mess and dishes during preparation. Everyone wins!
This month, courtesy of taste.com.au, we recommend trying the hearty ham hock and bean stew.
- 375g pkt dried white beans, rinsed
- 2 large (about 1.9kg) ham hocks or ham bones
- 1 brown onion, quartered
- 1 carrot, coarsely chopped
- 1 celery stick, chopped
- 2 bay leaves
- 2 sprigs fresh continental parsley
- 10 peppercorns
- 2 tablespoons extra virgin olive oil, plus extra, to serve
- 1 leek, finely chopped
- 2 garlic cloves, crushed
- 875ml (3 1/2 cups) water
- 2 bunches baby Dutch carrots, scrubbed
- 300g (2 cups) frozen broad beans, thawed, peeled
- Baby parsley leaves, to serve (optional)
Place the white beans in a bowl. Cover with cold water. Set aside for 8 hours or overnight to soak. Drain. Rinse under cold running water.
Place the hocks or bones, onion, carrot, celery, bay leaves, parsley and peppercorns in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Simmer, skimming the foam off the surface and discarding, for 2 hours or until meat is falling off the bone. Transfer hocks or bones to a large bowl. Strain the stock, reserving liquid. Discard the vegies and herbs. Once cool, coarsely shred the ham and discard the bones and fat.
Heat the oil in a large saucepan over medium-low heat. Add the leek and garlic. Cook, stirring, for 4 minutes or until soft and aromatic. Stir in the white beans. Add water and 3 cups of the reserved ham stock. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 40 minutes or until beans are just soft. Add the carrots. Simmer for a further 20 minutes or until carrots are tender. Use the back of a spoon to gently crush some of the beans against the side of the pan to thicken the sauce slightly.
Stir in the broad beans and ham until just warmed through. Season with pepper. Sprinkle with parsley. Serve drizzled with extra oil.